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Barbacoa De Res (Shredded Beef)

Barbacoa de Res

Serve this wrapped in a flour tortilla with toppings!



  • 3 large onions, finely chopped
  • 5 plum tomatoes, finely chopped
  • 2 cups beef broth
  • 1/2 cup fresh lime juice
  • 4 jalapeño peppers, seeded, cut into strips
  • 2 tablespoons white vinegar
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano leaves
  • 1 teaspoon ground black pepper


  • 1 (4 to 5 pound) beef chuck shoulder pot roast
  • 12 (6-inch) tortillas for accompaniment

Optional Toppings

  • Chopped onions
  • Chopped fresh cilantro
  • Salsa
  • Guacamole
  • Lime wedges


  1. Prepare Marinade: Combine ingredients in large bowl.
  2. Add beef pot roast; turn to coat. Cover and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  3. Heat oven to 325 degrees F (160 degrees C).
  4. Remove pot roast from marinade; reserve marinade.
  5. Place pot roast in stockpot.
  6. Pour marinade over pot roast; cover tightly.
  7. Braise in 325 degrees F (160 degrees C) oven 4 to 1/2 to 5 hour or until pot roast is fork to tender.
  8. Remove pot roast; keep warm. Strain cooking liquid into medium saucepan; skim fat from cooking liquid. Bring to a boil; cook until liquid is reduced to 3 cups.
  9. Shred pot roast with 2 forks; add to saucepan. Cook and stir until heated through.
  10. Season with salt and pepper and garnish with Toppings, as desired.

Nutritional Information Per Serving (1/12 of recipe): Calories: 186; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 60mg; Total Carbs: 8g; Fiber: 1g; Protein: 24g; Sodium: 391mg

Recipe and photo credit: The Beef Checkoff

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